Creamy Zucchini

05.31.12

Okay, I know I get excited about food but really, there are only so many things I get really excited about. Well, besides the Moroccan Mash, Kale Chips, Cauliflower pizza crust, okay, I guess I could keep going. But really, this is one of my new favorite sides and can’t wait to make it again. I don’t know if it’s the warmth of the sauteed zucchini mixed with the creamy avocado but this was absolutely heavenly.

Here’w what you need:

3-4 zucchini

1 tbsp ghee (or butter)

1 ripe avocado

1/2 lemon juice

10 cherry tomatoes

handful of fresh basil

celtic sea salt (about 1/4 tsp)

Start by peeling the skin off the zucchini. Next grate it like Alice did, or use mandolin to get them thin and noodle like. Then set zucchini aside on paper towels and add salt so it dries out. I actually ended up squeezing the water out of it like I did for the cauliflower pizza crust but the paper towels feel apart, so be sure to use a dish towel.

Next, in a pan on high heat, add 1 tbsp of ghee and saute the zucchini and celtic sea salt. Continue to stir every couple of minutes so it doesn’t burn, but you want it to get brown. It will take longer than you think to get brown (not sure it will get brown if you don’t squeeze the water out) so be patient. It will probably take 15 or minutes. Once done, set aside.

Now, cut your avocado in half, de-pit it and mash until creamy. Next, chop up and add your tomatoes and basil, and then squeeze your lemon juice in the avocado bowl and stir. Lastly, add the warm zucchini to the dish, stir and enjoy immediately.